Baked Mexican Rice Casserole | Dinner

You can get this quick and spicy side dish into the oven in just a few

minutes. It doesn’t get easier to heat up a weeknight!


1 (15-ounce) can black beans

3/4 cup salsa

2 teaspoons chili powder

1 teaspoon cumin

1/2 cup corn kernels

2 cups rice, cooked

1/3 cup sliced black olives

1/2 cup grated vegan cheese (optional)


1. Preheat oven to 350°F.

2. Combine the beans, salsa, chili powder, and cumin in a large pot over

low heat, and partially mash beans with a large fork.

3. Remove from heat and stir in corn and rice. Transfer to a casserole


4. Top with sliced olives and vegan cheese if desired and bake for 20


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